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Dessert

Marble Cake

A layered cake made with alternating light and dark batters of sugar, milk, flour, butter, eggs, and spices.

From an old cookbook · modernised transcription
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Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Marble Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, mix 1 cup sugar, ½ cup milk, 2 cups flour, ½ cup butter, 1½ teaspoons baking powder, and the egg whites until smooth.

  3. In another bowl, combine ½ cup brown sugar, ½ cup molasses, ½ cup butter, ¼ cup milk, 2 cups flour, 1½ teaspoons baking powder, the egg yolks, and spices.

Bake and serve

  1. Grease a cake pan and alternate spoonfuls of the light and dark batter.

  2. Bake for 30-40 minutes or until a toothpick comes out clean.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Provides the main structure that holds the cake together as it bakes.
Butter
Adds fat for tenderness and a rich texture in both batters.
Eggs
Add structure and help bind the batter, with yolks adding richness.
Baking powder
Releases gas that makes the batters rise and become light.
Molasses
Gives the dark batter its colour, moisture and deep sweet flavour.
Brown sugar
Adds sweetness and moisture, and helps the dark batter brown.

The step that matters

Alternating the light and dark batter. Spooning the two batters in loosely, rather than stirring them together, keeps distinct swirls. Overmixing blends them into an even brown colour and can toughen the crumb.

Swap the clove

How well each one fits the dish's main ingredients (sugar, milk, flour, butter, egg, molasses, cinnamon):

  1. Nutmegfits better
  2. Cardamomfits about as well
  3. Clovethe original
  4. Allspicefits about as well

Fit is the average pairing score against sugar, milk, flour, butter, egg, molasses, cinnamon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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